1. Heat 1 tablespoon oil in large skillet. Brown brisket on all sides. Remove brisket to plate. Season with 1-1/2 teaspoons garlic powder, 1-1/2 teaspoons salt, 1-1/2 teaspoons pepper and 1/2 teaspoon paprika; set aside.
2. Season potatoes with remaining 1-1/2 teaspoons garlic powder, 1-1/2 teaspoons salt, 1-1/2 teaspoons pepper and 1/2 teaspoon paprika. Add potatoes and onions to slow cooker.
3. Add brisket to slow cooker. Add carrots and broth. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours or until meat is tender.
Click here for printable version